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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Greek 1 Servings

INGREDIENTS

1 Onion, chopped into big
pieces
Vegetables, like carrots
sweet potatoes pumpkin
Some curry leaves, if
available
Coriander leaves chopped 1T
cilantro
Tamarind size of perhaps 1/2
to 3/4 cup juice of
Thoor dal, cooked
Salt to taste
3/4 t Turmeric powder
3/4 t Mustard seeds
1/2 t Fenugreek seeds, optional
1 t Oil
2 t Coriander seeds
1/8 t Asafoetida, hing
2 t Chana dal
10 Whole red chilis, to taste
up to 15
3 t Coconut, shredded up to 6

INSTRUCTIONS

96    
(1)  Fry coriander seeds, asafoetida, chana and  chilis and  grind
with coconut, use shredded dried if too lazy to deal with fresh.  The
quantity of coconut varies according to taste.  (2)  Fry the onion for
about 5 minutes in a little  oil with  the  turmeric powder. Add the
vegetables and some water and cook. I would  add hard to cook veg- gies
like carrot and chatyote first and cook  for a while before adding
sweet potatoes and pumpkin. (Can make this  also with a single
vegetable, no need to use all of them.)  Don't  overcook veggies, but
when just  cooked,  add  the tamarind juice,  curry leaves and salt to
taste,  (3)  Soon after  adding  the  tamarind  juice,  take  a
separate  frying pan and heat up the 1T oil. When hot enough so that
the  mustard seeds will crackle when thrown in, put the mustard seeds
in,  once the crackling has stopped add the fenugreek seeds  and stir
until  they turn a dark brown color (don't burn). Then add this the
boiling mixture.  (4)  Boil all together for another 5 minutes until
the raw  tamarind  smell has left the solution. Now add the paste of
masala and coconut  and add the dal.  Bring  to a boil and switch off.
Add chopped cori-  ander leaves.  (5)  Takes 2-3 hours for the flavour
to  settle  down, but can be  eaten right away also.  NOTES: Vegetables
that must NOT be used are those  that  belong  to  the cabbage and
caulflower families.  While frying ingridients for the paste, throw in
the  coriander  seeds first and fry a while before putting in the
others, otherwise  the coriander seeds won't  fry properly and will
taste pretty awful.  Source:  radhika@cs.washington.edu Posted to EAT-L
Digest 16 November  Date:    Sun, 17 Nov 1996 14:26:53 +1000  From:  
"I. Chaudhary" <imranc@ONTHENET.COM.AU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 478
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 405.5mg
Potassium: 438.7mg
Carbohydrates: 103.7g
Fiber: 5.3g
Sugar: 58.3g
Protein: 2.5g


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